The softest and fluffiest xiaolongbao

Method

1. 01

   Step 1

   Dissolve the yeast powder in warm water until it reaches the state shown in the picture, then set aside.

   

2. 02

   Step 2

   Mix the flour and baking powder in advance, pour the yeast water into the flour, and stir constantly.

   

3. 03

   Step 3

   Finally, knead the dough into a smooth ball and let it rest in a warm place.

   

4. 04

   Step 4

   Add cooking wine, dark soy sauce, and light soy sauce to the ground pork to remove any fishy smell and enhance the color and flavor, respectively.

   

5. 05

   Step 5

   Mix well and then add oyster sauce.

   

6. 06

   Step 6

   After mixing well, add chopped green onions and ginger.

   

7. 07

   Step 7

   Add a spoonful of cooking oil, salt, pepper, five-spice powder, and chicken bouillon.

   

8. 08

   Step 8

   The final step is to mix it well.

   

9. 09

   Step 9

   Watch the dough rise until it doubles in size and develops a honeycomb-like structure.

   

10. 10

    Step 10

    Remove the dough; there's no need to knead it again to release the air. Simply flatten it into a ball and divide it into small dough pieces. Flatten...

    

11. 11

    Step 11

    Roll out the dough into a thin wrapper with a thicker center and thinner edges, then wrap the meat filling inside.

    

12. 12

    Step 12

    Wrap each one up carefully. See the picture.

    

13. 13

    Step 13

    No second proofing is needed; steam directly over cold water. Steam 15 minutes after the water boils.

    

14. 14

    Step 14

    Turn off the heat and let it sit for a minute or two.

    

15. 15

    Step 15

    Take it out! It's fluffy and delicious!

    

16. 16

    Step 16

    Min Ruyi's work - Xiao Long Bao